Heat a portion of the Westmalle Tripel with the sugar until it is completely dissolved. Stir in the remaining beer and add a pinch of salt. Chop the almond biscuits coarsely. Mix with a spoon beer syrup. Lay at the bottom of a glass.
Cut the mango into small cubes. Put some on the soaked almond biscuits. Make a well in the centre and put in a teaspoon Apricot & Cumin Confit. Cover with mango cubes and tamp it firmly.
Make a ruban with the sugar, egg yolk and fresh grated lemon zest. Bring the milk and cream to a boil. Pour onto the ruban. Heat the custard, while stirring to 80°C. Add the lemon juice and strain. Allow cooling.Pour on the mango and put at least for 2 hours in the refrigerator.
Mix the mascarpone with the icing sugar. Stir gently the cream in. Whisk lightly. Put into a piping bag. Spray some mascarpone cream on the custard.
Finish with some chopped pistachios, mint and freeze dried raspberries.
This recipe was created starting from the flavor profile of Westmalle Tripel. It fits perfectly with this beer. Serve with a Westmalle Tripel.